Braised Chinese Mushrooms
Braised Chinese mushroom is a traditional Chinese cuisine especially during Chinese New Year or special banquet like traditional wedding or other events. Also, dried Chinese Shiitake mushrooms are the best to braise with oyster sauce and serve with lettuce. I remember my grandmother made this dish during Chinese New Year dinner when we visited them. This recipe uses instant pot pressure cooker instead of top stove method because it is faster and the mushrooms are soft, tender and juicy.
What is Chinese Shiitake Mushrooms?
Chinese mushrooms originated from China over 1000 years ago. In addition, shiitake mushrooms have rich protein, some health and medicine benefits such as prevent cold, cancer and lower cholesterol. In fact, shiitake mushrooms are great for any cooking methods. However, the best way to cook dried Chinese mushrooms is to braise them because it absorbs the sauce and the texture is very tender. Furthermore, there are different types of Chinese mushrooms such as patterned, thick and thin mushrooms. If it’s snow during harvesting, the surface of mushrooms will crack and create different patterns. On the other hand, dried Chinese shiitake mushrooms have a pleasant fragrance that fresh mushrooms do not have. This is because when drying mushrooms, chemical reaction with mushroom yeasts release aroma sense.
Cooking tips for braised Chinese mushrooms:
Choosing good quality (thicker and have fragrance) dried Chinese mushrooms is important for a tasty braised mushrooms dish. Next, before cooking the mushrooms, they need to be washed and soaked in water. Normally, it takes about 2-5 hours until the mushrooms are soft. Moreover, do not soak the mushrooms too long, use too hot or too cold water to soak them because it will lost its fragrance. Therefore, the best to soak mushrooms at room temperature water.
Additionally, I don’t suggest to use the soaked mushrooms water to cook because it may have sand or bugs. Lastly, classic Cantonese style braised Chinese mushrooms dish often serves with lettuce. Thus, remember don’t over boil lettuce, just put them in boiling water for a few seconds and put them on a plate. Then, pour the braised mushrooms over the cooked lettuce and serve. In short, hope you enjoy this simple, easy and tasty traditional Chinese braised mushrooms instant pot recipe.
Ingredients:
Dried Chinese mushroom 12 (medium size)
Oyster sauce 4 tablespoons
Rock sugar or brown sugar 1 tablespoon
Salt 1/8 teaspoon
Water 1 cup
Ginger 4 slices
Garlic 4 cloves
Vegetable oil 2 teaspoons
Lettuce 1 head small
Instructions:
1. Wash and soak dried Chinese shiitake mushrooms for 2-5 hours until its soft
2. Plug in and turn on instant pot. Then, press sauté button, add 1 teaspoon of vegetable oil, ginger and garlic. After that, stir fried little bit.
3. Then, add the soaked mushrooms. (Remember to squeeze the mushrooms to remove excess water) Next, add oyster sauce, salt, sugar, water and mix it little bit. After that, cover the lid, close the vent, push manual button to adjust 20 minutes (at high pressure), and natural release.
4. While waiting the mushrooms almost done, boil water in a pot. Then, add some salt and vegetable oil (1 teaspoon). Until the water is boiling, immerse lettuce into the boiling water for few seconds and remove them quickly. (Remember don’t over cook lettuce)
5. After, put cooked lettuce on a plate.
6. When the braised mushrooms are ready, pour the mushrooms over the lettuce and serve.
Braised Chinese Mushrooms
Ingredients
- 12 Dried Chinese mushrooms (medium size)
- 4 tablespoons Oyster sauce
- 1 tablespoon Rock sugar or brown sugar
- 1/8 teaspoon Salt
- 1 cup Water
- 4 slices Ginger
- 4 cloves Garlic
- 2 teaspoons Vegetable oil
- 1 head Lettuce small
Instructions
- Wash and soak dried Chinese shiitake mushrooms for 2-5 hours until its soft
- Plug in and turn on instant pot. Then, press sauté button, add 1 teaspoon of vegetable oil, ginger and garlic. After that, stir fried little bit.
- Then, add the soaked mushrooms. (Remember to squeeze the mushrooms to remove excess water) Next, add oyster sauce, salt, sugar, water and mix it little bit. After that, cover the lid, close the vent, push manual button to adjust 20 minutes (at high pressure), and natural release.
- While waiting the mushrooms almost done, boil water in a pot. Then, add some salt and vegetable oil (1 teaspoon). Until the water is boiling, immerse lettuce into the boiling water for few seconds and remove them quickly. (Remember don’t over cook lettuce)
- After, put cooked lettuce on a plate.
- When the braised mushrooms are ready, pour the mushrooms over the lettuce and serve.
Notes
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